Cooking for Christmas

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Qir'istmas

SELECTED AND CONDENSED FROM FAMILY CIRCLE

WITH THE

COOPERATION OF ITS EDITORS

CDpyrighl ® by The Family Circle, Inc.

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4

Turkey Dinner

6

Clam Broth

6

Roast Turkey

6

Chestnut Stuffing

6

GJblet Gravy

7

Cranberry Sauce _

7

Mashed Potatoes j

7

Minted Peas .^t

7

Creamed Onions Ml

7

Plum Pudding \^

8

Roast Beef Dinner

10

Roast Beef

10

Yorkshire Pudding

10

Brussels Sprouts

n

Franconia Potatoes

u

Nesselrode Pie

12

Roast Goose Dinner

14

Roast Goose

14

Red Cabbage

14

Cherry Strudel

18

Festive Punches

19

Eggnog

22

Christmas Cookies

28

International Pastries

31

Buche de Noel

32

Exotic Coffees

' inner is served! The table is set with your best cableware, silver polished
and glassware glistening. Your clan gathers around and sits down. The head of the

house presides over the splendid bird and can-'es and serves; an older child cuts up a

small cousin's slice of meat into bite-size portions for him; an aunt fills the glasses; a

dieting daughter nobly passes up the mashed potatoes. Everyone settles into the happy
business of eating the Christmas dinner you have lovingly prepared.

I

'eHfe

Creamy clam broih

Rodst nirkey with eheunui itujfing

Giblei Gravy Cranberry sastce

Mashed potatoes

Mimed peas

Biiby creautcJ onions

Plum pudding Apple citler

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Creamv Clam Brorh

Mokes 12 tervings

3 bottle* (7 to 8 euncei eoch] clam

iuice
3 cans condented chichsn brath

(undiluted)
1 cup cream for whipping, whipped

1. Combine ciam juice and chicken
broth in large saucepan.

2. Heat slowly over low heat until
sinimering.

3. Ladle into 12 soup cups ot small
soup plates.

4. Float a spoonful of whipped cream
OQ each serving.

Roast Turkev

RoDit at 335° about 5 to m houn.
Makes 12 servings

13- to 14-pound turkey
Plain or leosoned talt
Chestnut Stuffing (recipe iollows)
6 tablespoons melted butter or

morgorine
Sugared Grape* (recipe follows)

1. You might tiy one of die frozen
prebastcd turkeys for your dinner.
They range in weight from 8 to more
than 20 pounds. Prebascing means
that during processing, butler or
other liquid fai — depending upon
the brand you choose — is added to
the bird underneath the skin. Then,
during roasting, the fat melts and
bubbles up through and over the
bird to keep all of the meat moist
and juicy. Some of these birds come
tucked ( legs slipped under a tibbon-
like skin band across opening) and
others have a clamp to hold the legs
neatly ia place. For chawing, stuffing,
aod roasting, follow label directions
carefully. If you buy a regular fresh
or frozen turkey, follow dicecttons
below for thawing, if needed, stuf-
fing, and roasting.

2. To thaw: Keep bird in its original
wrapper and store in your refrigera-
tor, allowing from 2 to 3 days. Re-
move giblets and neck from body or
neck cavity; wash and cook for GiB-
LET Gravy I recipe followj). Rinse
inside of turkey with cold water;
drain well. Store, lightly covered, in
tefrigeraior uoti! ready to scufi and
loast.

3. To stuff: Make CHESTNUT STUFF-
ING (recf/'e /a^/owj), but do not put
into bird until just before roasting
lime. Sprinkle inside of bird lightly
with plain or seasoned sail, then
lightly snifi neck cavitj-. Smooth neck
skin over stuffing and skewer to back
of bird. Twist wing lips until they
rest flat against skewered neck skin.
Next stuff body cavity. If your turkey
comes "rucked," slide legs out, stuff
bird lightly, then slip legs back in
place, if your turkey is not a "tucked"
type, lace opening together with
poultry pins or skewers and string
and truss legs close to body.

4. To roast: Brush stuffed bird all over
with melted burter or margarine.
Place, breast side up, in roasting
pan — on a ra-ck, if you wish — but
do not add water or cover pan. If
using a meat thermometer, stick
bulb into the center of a thigh with-
out touching bone. Roast in slow
oven (325°) for time suggested on
turkey wrapper, or about 5 to 5 Vi
hours for a 12- to l4-pound turkey,
or until thermometer registers 185°.
After bird has been in the oven
about 30 minutes, brush again with
melted butter. During resr of roasting
time, baste every half hour with
buttery drippings in pan.

5. To test for doneacss: Stan testing
30 minutes before roasting time is
up. Proteaing your fingers with
paper toweling, squeeze meaty part
of thigh. It should feel soft. Now
move drumstick up and down. It
should twist and move easily. When
turkey is done, place it on a heated
platter and keep warm while making
gravy, (Turkey slices more easily
and neatly if allowed to stand for
15 to 20 minutes.) Garnish plattet
with Sugared Grapes (recipe fol-
lowi) and watercress. Carve bird
and serve.

Sugared Grapes — Dip small clusters
of grapes into a bowl of beaten egg
whites, then into a bowl of granulated
sugar.

Qiestniit Stuffing

Makes about 10 cups, or enough for a
12- to 14-pound turkey

I cup diced celery
) large onion, chopped (1 cup]
V* cup {1'/i sticks) butter or
margarine

1 cup peeled chettnult (from a

2-pound can), drained and
chopped OR: 1 cup chopped
roaited fresh chestnut*
^'Vl teaspoons tall
J leoipoon poultry seaioning
Vi teaspoon pepper
8 cups slightly dry bread cubei
{about a I-pound loaf)

2 egg*

3 lableipoont milk

1. Sauce celery and onion in butter or
margarine just until soft in a me-
diura-size frying pan.

2. Stir in chestnuts, salt, poultry sea-
soning, and pepper; saute 3 minutes
longer. (If using fresh chestnuts, see
note below on how to roast.) Pour
chestnut mixrare over bread cubes
in a large bowl; mix lightly.

3. Beat eggs with rnilk in a cup; drizzle
over bread mixture; toss until moist.

Note: To roast fresh chestnuts, wash
nuts; cut a slit in both sides of each
shell; place in a shallow pan. Bake in
very hot over (475°) 15 minutes.
Shell nuts: peel off skins. Cook nuts,
covered, in boiling salted water to cover
15 to 20 minutes, or until tender; drain.

Giblct Grav

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Makes about 4 eupi

Turkey gibleli ond neck
T medium-iize onion, chopped

Handful of celery lopi
1 teaspoon salt
1 boy leof

1 chicken bouillon cube
4 cups water
'A cup flour

Salt and pepper

1, Combine turkey giblets (except
liver) and neck with onion, celery
tops, salt, bay leaf, bouillon cube
and water in a saucepan. Simmer I
hour, or until tender. Add liver dur-
ing last 20 minutes of cooking.
Srrain broth; measure; add water, if
needed, to make 4 cups. Chop gib-
lets line and sur into broth. Cool,
then chill until ready to make gravy.

Cniis much can be done a day
ahead.)
2. After turkey has been removed from
roasting pan, remove rack, if used;
tip pan and let fat rise in one corner.
Pour off all fat into a bow!, leaving
juices in pin. Return 8 tablespoons
fat to pan, then blend in flour. Cook,
stirring constantly, just until bubbly.
Stir in the 4 cups stock and gibleis.
Continue cooking and stirriog, scrap-
ing baked -on juices from bottom
and sides of pan, until gravy thickens
and boils 1 minute. Season to taste
with salt and pepper.

Old Fashioned

Cranberr\' Sauce

Minted Peas

Makei 8 cupi

4 cupi tugar
2 eup( water
8 cups (2 pounds} waihsd fresh

cranberries

Heat sugar and water to boiling in large
saucepan; add cranberries; bring to boil;
lower heat and simmer 5 minutes, or
until slcins pop open. Let stand, without
stirring, until cold.

Fluffy Mashed Poratoes

Mokes 12 servings

12 medium-siied poiotoe*, pared and
cut up
B tablespoons (1 stick} butler or

margarine
I cup milh

Salt and pepper

!. Boil potatoes in small amount of
slightly salted water about 15 to 20
minutes, or until tender.

2, Drain well; place over low heat,
shaking pan gently, about one min-
ute 10 dry potatoes, stir in butter or
margarine and milk.

3. Mash, then beat with an electric
mixer or wire whisk until fluffy.
Season to taste with salt and pepper.
Cover pan lightly, place over hot
water to keep hoi until serving time.

Makes 12 servings

6 pounds fresh peot, shelled (6 cups)
Of): 6 cups frozen peas (from
two 2 -pound bags)

2 small onions, groled

2 leaspoonx sail

2 teaspoons sugar

4 tablespoons butter or margarine

1 tablespoon dried mini

1. Combine fresh peas, onion, salt, and
sugar in a saucepan; piout in water
to a depth of about an inch; cover.

2. Cook 13 minutes, or just until peas
are lender; drain. (If using frozen
peas, combine with onion, salt, and
sugar, then cook, following label
directions. )

3. Melt in butter or margarine; crumble
dried mint and stir it in; spoon into
a heated serving bowL

B:ihy Creamed Onions

Makes 12 servings

3 pounds small while onions, peeled
6 lablespaont ('4 slick) butler or
margarine

6 tablespoons flour
1 teospoon salt
Vt teaspoon pepper
3 cupt milk

1. Cook onions in boiling salted water
in a saucepan 20 minutes, or until
tender; drain; return to saucepan.

2. While onions cook, melt butter or
margarine over low heat in a sauce-
pan; blend in flour, salt, and pepper;
cook, stirring constantly, just until
bubbly. Stir in milk; continue cook-
ing and stirring until sauce thickens
and boils 1 minute.

3. Pour over drained onions; heat
slowly just until bubbly.

Plum Pudding

Makes B to 10 servings

Vi cup sifted regular flour
'/] teaspoon baking soda
I teaspoon ground cinnamon
14 teaspoon ground cloves
'i teospoon salt
V4 cup fine dry bread crumbs

!i cup (1 slich) butter or morgarine
y* cup firmly packed light brown

sugar
3 eggs

1 can (I pound, 14 ounces) purple
plums, drained, pitted, and
chopped
I tablespoon grated orange rind
1 package (8 ounces) pitted dates,

cut up
1 cup seedless raisins
1 container (8 ounces) mixed chopped

candied fruits
1 cup chopped pecan*
M cup curronls

Rum Hard Sauce (recipe tolhwi)

1. Grease an 8-cup mold; dust evenly
with granulated sugar, tapping out
any excess.

2. Sift flour; soda, cinnamon, doves,
and salt into a small bowl; stir in
bread crumbs.

3- Cream butter or margarine with
brown sugar until fluffy-light in a
large bowl; beat in eggs, one ar a
lime, then stir in plums and orange
rind.

4. Stir in flour mixture until blended;
fold Jo dates, raisins, candied fruits,
pecans, and currants. Spoon into pre-
pared mold. Cover with lid of mold
or with foil, transparent wrap, or a
double thickness of waxed paper and
fasten with string to hold tightly.

5. Place on a rack or trivet in a kettle
or steamer; pour in boiling water to
half the depth of pudding mold;
cover tifihilv.

6. Steam 4'.; hours, or until pudding
is firm and a long skewer inserted in
center comes out clean. (Keep water
boiling gently duiing entire cooking
time, adding more boiling water, if
needed. )

7. Cool pudding in mold 5 minutes.
Loosen around edge with a knife; in-
vert onto a serving place. Let stand
about 1 3 minutes to cool. Garnish

with spoonfuls of RUM HARD SAUCE;
trim with candied red cherries and
leaves cut from angelica, if you
wish. Serve warm.

Rum Hard Sauce — Beat V2 cup ( l
stick) butter or margarine with I^^
cups sifted lOX (confectioners pow-
dered) sugar and 2 tablespoons light
rum until creamy and fluffy-light in a
small bowl. Makes about I14 cups.

P^D

*

Ifrer all, you might think, you just had turkey for Thanksgiving — and
what Himself your husband really loves best is beef. Why nor? The standing rib roast

here will make Qiristmas dinner memorable, especially with Old English Yorkshire
pudding (tricky but a good dish to show off your virtuosity as a cook). Here's a care-
fully conceived and slightly sophisticated menu that will establish you as the darling of
every gourmet luckv enough to be invited.

Kflirai]

Shrimp cocktail

u-ilh ham crisps

Roast beef with Yorkshire pudding

Baby Brussels sprouts

with water chestnuts

Franco'iia potatoes

Green salad u-ilb tomatoes

Nesselrade pie Demitasse

The best red Bordeaux tvsne

you can buy

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Roost ot 333" for 2'/i to 3 hours.
Mokes 8 servings

3-rtb rooii beef, oven-ready, weighing
about 8 pogndt
Flaur
Salt
Pepper
Panley

1, Rub toBst with flour, salt, And pep-
per; place, fai side up, in roasting
pan. (Ribs form their own rack.) If
using a meat thermometer, insert
bulb into meaty center without
touching bone. Do Qot add water or
cover pan. Roast in slow oven
(325°) about 18 minutes per pound
for rare, or 22 minutes pet pound
for medium. Thermometer should
register 140° for tare or 160° for
medium.

2. Remove roast to a heated serving
platter; let stand 10 to 15 minutes
for easier carving. Garnish platter
with parsley.

Bake ot 425" for 35 to 40 minutes.
Mokes 8 servings

3 eggs

1 cup milh

1 cup sifted flour

M teaspoon tall

Vi cup beef drippings from roost

1. Beat eggs slightly with rotary beater
in bowl; add milk, flour, and salt;
beat briskly V2 minute; scrape side
of bowl; beat 1 ''j minutes longer.
Baner will be smooth and thin.

2. Put drippings in a 9" s 9" x 2" bak-
ing pan with deep straight sides (the
Straight sides help the pudding rise).
Heat pan and drippings in oven 2
minutes. Pout in batter. Set on oven
shelf in back of roast or on shelf
above it.

3. Bake in hot oven (425°) 20 min-
utes ( pudding will have puffed
enough to hold its shape when you
Open oven door) ; take out toast.
Bake pudding 15—20 miDutes longer.

ot until golden. Cut in squares. (If

baking pudding separately, there is

no need to look at it while it is in

the oven, )

Note: To keep pudding crisp and hot

if it must wait a few minutes before

servitig, make a small slii in the side to

let steam escape. Put back in hot oven

with heat turned off and door open.

Baby Brussels Sprouts
with Water Chestnuts

Mokes 8 Eervir«gs

2 pints Brussels sprouts

2 loblespoons sugar

2 tablespoons cider vinegar

2 toblespoons water

2 teaspoont dried tarragon leovet,

crushed
2 cant water chestnuts, drained and

cut in til vara

1. Trim and wash sprouts, then halve
each lengthwise. Cook, covered, in
boiling salted water in a medium-
size saucepan 12 minutes, ot just
until tender; drain.

10

2. Sprinkle the remaining ingredienis
over; loss lightly lo mix.

Franconb Potatoes

Boke 01 325° for 1 hour.
Makes 6 tervingt

10 madium-iiie potaloei, pored and
quartered

I. Cook potatoes, covered, in boiling
sailed water in medium-size saucepan
15 minutes, or just until barely
tender; drain.

I. Place pocaroes in pan with roast beef
1 hour before meat is done; continue
roasting, basting potatoes with drip-
pings and turning them once or twice
lo cook and biown evenl)',

Nesselrode Pie

boke shell at 425' for 15 minutes.
Makes one P"-pie

!^ package piecrud mix

2 •nvetopes unflavored gelatin
Vi cup sugar
4 egss, seporoted
Wt cups milk
VI cup light rum
'4 leoipoon cream of tartar
1 cup cream for whipping
1 jar (10 ounce*) nesselrode dessert
sauce
Red food coloring

1. Prepare piecrust mix, following label
directions, or make pastry from your
favorite single-crust recipe. Roll out
to a 12-inch round on a lightly
floured pastry clorh or board; fit into
a 9-inch pic plate. Trim overhang
to Yi inch; rurn edge under, flush
vrith rim; flute to make a stand-up
edge. Prick shell well all over with
a fork.

2. Bake in hot oven (425°) 15 min-
utes, or until pastry is golden; cool.

3. Mix gelatin and \\ cup of the sugar
in a medium-size saucepan, beat in
egg yolks, then milk,

4. Cook slowly, stirring constantly, un-
til gelatin dissolves and mixture

thickens slightly; pour inro a large
bowl. Stir in rum.

5. Place bowl in a deep pan of ice and
water to speed setting. Chill, stirring
several tiroes, just until as thick as
unbeaten egg white.

6. While gelatin mixture chills, beat
egg whites with cream of tartar un-
til foamy-white and double in vol-
ume in a medium-size bowl. Beat in
remaining '4 cup sugar, 1 table-
spoon at a time, until meringue
sands in firm peaks. Beat cream un-
til stiff in a bow!.

~. Stir nesselrode sauce and a few drops
food coloring into thickened gelatin
mixture; fold in meringue, then
whipped cream. Spoon into cooled
pastry shell. Chili.

8. Just before serving, garnish with
puffs of whipped cream and frosted
grapes, if you wish. (To fix grapes:
Beat 1 egg white slightly with 5^
teaspoon water in a small bowl. Dip
1 or 2 small bunches of green grapes
into egg-white mixture, then sprinkle
with sugar. Place on paper toweling
until dry.)

II

AN

INTERNATIONAL

CHRISTMAS

DINNER:

GLORIOUS

GOOSE

s

'ome people would argue with heated conviction that roast goose for Christmas
dinner is not exotic at all, but thoroughly American. Well, no matter how much it has

been served in our country, the custom of goose for Christmas was brought here by the
Germans, and it is still the traditional fesdve fowl of much of Europe. While your

supermarket may not always have fresh goose, frozen goose is widely available. Order
one well ahead, and then, to help enjoy it, invite a few guests — not the neighbors

or your best friends this time, but somebody who's away from home, or new in town,
or (better yet) a foreign visitor or two from another country.

12

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MENU

Mulled cranberry juke

Roast goose with fruil stuffing

Red cabbage

Ricepilaf

Whole green beans with

sliced fresh mushrooms

Cherry strudel

Full-bodied dry red and white wines,

such as a red and a white Rhone

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GLORIOUS

GOOSE

D/NNER

Mulled Cranberry Juice

Make I 8 lorvings

1 botlla (1 quart) cranberry |uic«

cocktail

2 cup* apple cider
Va cup golden raitmi

5 whole clovBi
5 whole allipice

1. Combine cranberry juice cocktail,
cider, and raisins in a medium-size
saucepan. Tie doves and allspice in
a cheesecloth bag and add (o pan.

2. Heat slowly, 3 minutes, or just until
warm; remove spice bag.

3. Ladle into stemmed glasses, adding
some of the raisins to each.

Roast Goose witii

Fruit Stuffing

Roost «l 325'' for 3'/i hour*. ~

Moket 6 serving!

1 froien Y^^xfl goate (ahoul 9

pounds)
I packoge (II ouncet] mixed dried

fruitj
1 cup orange \ti\tt
10 slices white bread, toasted ond

diced
^A teaspoon ground ginger
Vi teaspoon ground cinnamon
Vi teaspoon ground nutmeg
1/4 teaspoon ground doves
Apricot brandy
Gibtet Gravy Irecfpe follows)

1. Thaw goose 2 or 3 days ia refrig-
erator. Remove giblets; also remove
any large pieces of fat from inside
goose. Rinse with cold water; drain.

2. Dice fiuit; combine with orange
juice in small bowi; let stand about
30 minutes.

3- Combine bread and spices in large

bowl; pour fruit mixture over; toss
until evenly moistened (mixcute will
seem somewhat dry).

4. Stuff about 1 cup fruit dressing in
neck cavity; fold skin over and hold
in place with wing rip or skewers.

3. Stuff remaining dressing into body
cavity. Close vent with skewers ot
sew with needle and thread.

6. Place goose on rack in shallow pan;
prick with two-tined fork in fatly
areas around legs and wings. Do not
cover; do not add water,

7. Roast in slow oven (325°) 1 hour;
remove accumulated fat from pao.
Drain fat twice mote, roasting gtxise
3 hours in all. Brush goose with apri-
cot brandy; roast 30 minutes longer,
brushing with apricot brandy every
10 minutes. Remove to heated plat-
ter. To serve, carve breast into thin
slices and separate drumsticks and
(highs at point. Garnish platter with
chicory and ted grapes, if you wish.

GiBLET Gravy: Cook neck, gizzard,
and heart in salted water in small sauce-
pan [with celery tops, if you wish) 2
hours, ot until tender; add liver; cook
1 5 minutes longet. Drain, adding water
if needed to make 2 cups. Dice meat,
discarding bone and gristle. Measure l^
cup of drippings from roasting pan
into medium-size saucepan; stir in Va
cup of the flour until blended. Stir in 2
cups broth; cook and stir until mixture
thickens and boils 1 minute. Stir in
diced meat and I tablespoon chopped
parsley. Add salt and pepper to taste.

Red Cabbaee

Makes 6 servings

2 tmall heodt of red cabboge (about
2 pounds)

2 large tart apples (not pored)
4 tablespoons butler or margarine
2 medium-size onions, chopped

Vi cup red currant jelly
Vi eup water

4 tablespoons lemon juice

2 teaspoons salt

1. Shred cabbage. Halve, core, and dice
apples.

2. Melt butter or margarine in large
skillet; stir in cabbage, apple, onion,
jelly, watet, lemon juice, and salt
until well blended; covet.

3. Heat to boiling. Simmer, stirring oc-
casionally, about 25 minutes, or un-
til liquid has almost evaporated and
cabbage is tender.

Fresh-Baked Strudel

Bake cherry-filled strudel al 350° for 1

hour.

Makes 10 to 13 servings

3 cups sifted regular flour

1 egg

1 cup {2 sticks) butter or margarine,

melted
H cup lukewarm water
1 cup fine dry breed crumbs

1QX (confectioners powdered) sugar

t. Sift fiour onto waxed paper.

2. Beat egg in i large bowl; stir in 2
-tablespoons of the melted butter or

margarine and half of the watet.
Beat in half of the flour until
smooth, Chen temaitiing water and
remaining fiout. { Dough will be
slightly elastic.)

3. Lightly oil hands and a pastry board;
turn dough out onto board. Knead
a few times; shape into a ball. Pick
up ball and throw down onto board
for 10 minutes, ot until dough is
very smcxjth and elastic. Again shape
into a baU; place on board; cover
with a warm bowl. Let stand 20 min-
utes,

4. Make fiUiog.

14

Cherry Filling for Strudel
Makei enough for 1 ilrudat

A like* white bread

6 lablespooni (^4 stick) butter or mar'

garine, melted
2 con* (about 1 pound, 6 ounces

each) cherry pie filling
M cup *livered toasted almonds
'4 cup sugar
% teaspoon almond extract

1. Trim crusts from bread, then tear
bread inco coarse crumbs; spread
out in Urge shallow baking pan.

2. Heat in slow oven ( 500° ) 15 min-
utes, or until drj' but not toasted;
cnimble to make fine crumbs.
( There should be about 1 '/i cups. )
Mix with 4 tablespoons of the
melted butter or margarine in small
bowl.

3. Pour cherry pie filling into colan-
der set in large bowl. Lift and turn
pie filling over and over with rub-
ber spatula so most of the thick-
ened juice will drain off. You
should have 3 cups cherries and
juice remaining. ( Serve drained
thickened juice — there'll be about
1 Vi cups — as a sauce on pudding
another day.)

4. Gimbined drained cherries, al-
monds, sugar, almond extraa, and
remaining 2 tablespoons melted
butter or margarine in a large bowl.

5. Spread a large tablecloth or folded
sheet over a card table or 3-/oot-
squaie kitchen tabic, leaving at
least 6 inches overhang on all sides
10 hold cloth in place. Keep the
table away from the wall so vou
can move atouod it as you work.
Sprinkle 2 tablespoons flout over
cloth and rub in well to keep dough
from sticking.

6. Place dough in middle of cloth.
Pai into a square, then roll out to

at) IS-inch square, picking up
dough and turning it over several
times to prevent slicking. (See Fig.
I.) Brush dough lightly with
melted butter or margarine.

7. Place hands under middle of dough
and. using your fists, back of hands,
or palms with fingers together, pull
and stretch dough toward table

edge. (See Fig. 2.) Move round
and round the table, stretching a
little more each time, until dough
becomes tissue-thin and hangs over
table edges on all sides. Work
slowly, pulling steadily and evenly
to avoid large tears that cannot be
repaired. Trim off any thick edges
of dough. Brush generously with
melted butter ot margarine; sprin-
kle with 1 cup bread crumbs.

8. Spoon filling in an 18 x 3-inch
Strip at one end of dough, slightly
in from edge. Fold end over filling,
brush with more of the melted
butter or margarine, then fold sides
over filling and unfilled part of
dough. Brush folds with more
melted buner or margarine,

9- Starting at filled end of strudel, lift
tablecloth to cause dough to roll up
tightly, jelly-toll fashion. (See Figs,
3 and 4.) Place in a jelly-roll pan,
15x10x1. Brush roll well with
melted butter or margarine-
10. Bake in moderate oven (350°),
brushing every 15 minutes with re-
maining butter or margarine, !
hour, or until golden. Cool in
pan just until firm; remove to a
cutting board. Press lOX sugar
through a sieve on top. Cut cross-
wise into thick slices with a ser-
rated knife and a sawing tnotion;
serve warm or cold.

15

PUNCH

BOWL

SPARKLERS

C""

anned and frozen fruit juices, bottled beverages, milk, and
sherbet go into these refreshing punches for big and little groups. For extra-festive

couches, sail a few bright fruit floaters on top, or frame the punch bowl with
your own fancy fresh flowers. Pictured; Garnet Sparkle.

16.

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PUNCHES

Garner Sparkle

An icy cranbetry-juiee mold mallowi the

tang of Ihis cool refresher

Makes about 25 punch-cup servingt

Cranb«rry lee Ring (directions follow)
V^ cup light corn fyrup
1 cup light rum
1 bottfe (33 ounce*] cronberry-juIc«

cocktail, chilled
I bottle (about 25 ouncoi) claret

wirte, chilled
1 bottle (28 ouncei) carbonated wa*
ter, chilled
Seedleis-oronge slices
Strawberriei, washed

1. One or two days before your patty,

make CRANBERRY ICE RING.

2. Just befoce serving, blend cotn
syrup into rum in a punch bowl;
stir in cranberry. juice cockcail, wioe,
a ad carbonated water.

3- Add ice ring. Float several orange
slices and strawberries on top.

Cranberry Ice Ring — Blend 1 bottle
( 32 ounces) cranberry -juice cocktail
and 4 cups water in an 8-ciip mold.
Freeie until firra. To remove from
moiri, dip mold very quickly in and
out of a pan of hot water; iovett onto
a plate, then slide geatly into punch
bowi.

GJDgef Blush

Osnerous measure of grenadine lyrup

adds the rosy color

Mokei about 35 punch-cup lervings

Plain Ice Mold (direcrioni Follow)
3 cant (6 ounces eoch] froien can*
centrote for lemonade. Ihowed
2 bottle* (about 28 ounces each)

ginger ale
2 bottles (about 28 ouncei each)

quinine water
1 cup bottled grenadine syrup
Vl lemon, sliced
Vi lime, sliced
Fresh mint

1. One or two days before your party,
make PLAIN ICE MOLD.

2. Just before serving, combine con-
centrated lemonade, ginger ale, qui-
nine water, and grenadine syrup in
a punch bowl.

3. Add ice mold. Thread each lemon
and lime slice with a sprig of mini;
float on top.

Plain Ice Mold — Fill a 6-oc 8-cup
mold with water; freeze until firm. To
remove from mold, dip mold very
quickly in and out of a pan of hot
water; invert onto a plate, then slide
gently into punch bowL

Gcier S yllabub

Makes 12 servings, obout ^h cup each

IV* cup« tugor
3 cups apple cider
3 tablespoons groted lemon rind
V* cup lemon juice

1 teaspoon light corn syrup

'/i teaspoon bottled aromatic bitters

2 egg whites
2 cups milk

1 cup light cream or table cream

1. Oimbine 1 cup of the sugar, elder,
lemon rind and juice, com syrup, and
bitters in a large bowl; stir until
sugar dissolves. Chill several hours,
oc until ftosty-cold,

2. Just before serving, beat egg whites
until foamy-white in a small bowl;
bear in remaining !4 cup sugar, I
tablespoon at a time, until meringue
stands in lirm peaks.

3. Beat milk and cream into cider mix-
ture until frothy; pOur into a punch
bowl. Spoon meringue in small pufis
on top. Serve in punch cups, float-
ing meringue on each.

Double Raspberry Frost

For a festive touch, Root o few frozen

red rosp berries on top

Mokes about 25 punch-cup servings

1 cup bottled raspberry syrup

2 cups watar

3 cans (6 ouncei each} froien con-

centrate for lemonode
2 bottles (28 ounces each) raspberry-
flavor carbonated beverage
Ice cufaei

1. Stir raspberry syrup into water in
a punch bowl; stir in concentrated
lemonade and raspberry carbonated
beverage.

2. Add ice; £oat a few frozen red rasp-
berries and sprigs of mint on top, if
you wish.

18

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Mokei 20 servings, about 1 cup each

18 egg*

2 cupi very fine granulated tugar
4 cups bourbon
1 cup cognac
1 tflotpoon vanilla
4 cups light cream or table cream
6 cups heavy cream
Grated nutmeg

1. Separate eggs, placing yolks in a
large bow! and whites in a second
lacge bowl.

2. Add sugar to egg yolks; beat until
fluffy'thick. Stir In bourbon, cognac,
vanilla, and light cream. Chill several
hours, or until very cold.

3- Beat egg whites until they stand in
firm peaks. Beat heavy cream until
stiff in a large bowl. Fold beaten
egg whites, then whipped cream into
egg-yolk mixture; pour inio a large
punch bowl. Sprinkle with grated
nutmeg. Ladle into punch cups.

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Cookies go with Christmas in much the
same way as trees and wreaths and gifts.
You almost can't imagine celebtating
without. Everyone feels like a kid about
cookies — ready to be enchanted by
snowmen and reindeer, bells and nabins'
nests and stars, to admire your cutouts
and sugar-candy trims, and of course to
consume quancities. If you'te a con-
firmed Christmas cooky baker, we
needn't tel! you how they rate as gifcv
You've given, you've heaid, and you
know. What we can do is help you bake
as many kinds as you could ever need
with the following recipes.

V

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Orange Bells

Bake □) 350° about 6 minutei.
Mokes oboul 2 5 dozen tiny cookiei

2Vt cups tifted regulnr flour
3 teaspoons baking powder
Vi teaspoon salt

Vi cup (1 slick) butler ar margarine
1H cupi sugar
1 whole egg

1 loblespoon creom

11^ leatpoons orange extract

2 egg yolkt

) laatpoon woter

'^ cup finely chopped pistachio nuts
lli teaspoons grated orange rind

1. Sift flour, baking powdet, and salt
onto waxed paper.

2. Cream buner or margarine and 1
cup of the sugar until fluffy-light in
a large bowl. Beat in whole egg,
cream, and orange extract.

3. Stir in flour mixture, a third at a
time, blending well to (iiake a soft
dough. Chill several hours, or over-
night, until firm enough to roll.

4. Roll out, a quarter at a time. Vie inch
thick, on a lightlj' floured pisity cloth
or board. Cut into bell shapes with
a floured ciny cooky cutter. Place on
greased large cooky sheets.

5. Mix egg yolks with water in a cup;
strain. Mix remaining I3 cup sugar,
pistachio nuts, and grated orange
rind in a second cup. Brush cookies
with egg-yolk mixture, then sprinkle
with orange mixture.

6. Bake in moderate oven (550°) 6 to
7 minutes, or until firm but not
brown. Remove carefully from cooky
sheets to wire racks; cool completely.

Robin's Nesis

Bake at 350° for 13 minutes.
Makes 3 doien cookies

2V4 cups sifted regular flour

1 cup (2 sticks) butter or margarine
Vi cup ffrinly packed brown sugar

2 eggSj separated
^\^ teaspoons vanilla

1 Vi cups finely chopped walnuts
Fondant Eggs (recipe follows)

1. Sift flour onto waxed paper.

2. Cream butter or margarine with
brown sugar until flui^'-light in a

medium-size bowl; beat in egg yolks
and vanilla. Stir in flour, half at a
time, blending well to make a stiff
dough.

3. Beat egg whites until foamy in a pie
plate; sprinkle waiauts on waxed pa-
per.

4. Roil dough, ! ceaspooniu! at a time,
into balls Isetween palms of hands;
roll each in egg white, then into
walnuts to coat all over. Place, 2
inches apart, on large cooky sheets.
Press a hollow in center of each
with fingertip.

5. Bake in moderate oven (350°) 12
minutes, or until firm and lightly
golden. Remove from cooky sheets
to wire tacks; cool completely. Place
a Fondant Egg in each "nest."

FONDANT EGGS— Cream 2 table-
spoons butter or margarine until soft
in a small bowl; stir in 3 tablespoons
light corn symp, Vl teaspoon almond
extract, and 2 cups sifted lOX (con.
fectioners powdered ) sugar until
smooth. Knead in 2 drops blue food
coloring and 1 drop green food color-
ing to tint tobin's-egg blue. Pinch off
fondant, I'j teaspoonful at a time, and
roll into egg shapes between palms of
hands. Makes 3 dozen tiny candy eggs.

Jolly Snowmen

Bake at 350° for TO minutes.

Mokes 2 dozen 5h-inch cookies

3Vt cups sifted regular flour
1 teaspoon baking powder
a teaspoon salt
1 cup (2 sticks) butter or margarine

1 cup sugar

2 eggs

1 teaspoon lemon axlract

1 package creamy while frosting

mix
1 package (7 ounces) cooky coconut
flakes
Green and red decorating

sprinkles
Tiny chocolate decorating rounds

1. Sift flout, baking powder, and salt
onto waxed paper,

2. Cream ^A cup (IV^ sticks) of the
butter or margarine with sugar until
fluffy-iighi in a large bowl; beat in
eggs and lemon extraci. Stir ia £our

mixture, a third at a time, blending
well to make a stiff dough. Chili
several hours, or overnight, until firm
enough to roll.
5, Roll out dough, one quartet at a
rime, Vs inch (hick, on a lightly
floured pastry cloth or board ; cut
into snowman shapes with a large
floured cutter, or cut around your
own cardboard pattern with a sharp
knife. Place, 1 inch apart, on large
cooky sheets. ReroU and cut out idl
trimmings.

4. Bake in moderate oven (350°) 10
minutes, or until firm and lightly
golden. Remove from cooky sheets
to wire racks; cool completely,

5. Prepare frosting mix with remaining
Va cup butter or margarine and wa-
ter, following label direaions; spread
a heaping tablespoonfui on each
cooky; sprinkle generously with coco-
nut. Press green and red sprinkles
into frosting to resemble a scarf, and
set chocolate rounds in place for
eyes and nose. Lei cookies stand un-
til frosting is fitm.

Meringue Stars and Kisses
Bake at 250° for 30 minutes.
Mokes obou) 5 dozen liny cookies

Z egg whites

Vi teaspoon cream of tartar
M teaspoon salt
a cup granulated sugar
Green decorating sugar

1. Beat egg whites, cream of tartar, and
sail until foamy-white and double in
volume in a medium-size bowl.

2. Sprinkle in granulated sugar. 1 table-
spoon at a time, beating all the time
until sugar completely dissolves and
meringue stands in firm peaks. Beat-
ing will take about 10 minutes in
all with an electric beater,

3. Attach a plain or star tip to a pastry
bag; spoon meringue into bag. Press
out into kisses ot stars, 1 inch apart,
onto foil-coveted large, cooky sheets.
Leave plain or sprinkle with green
sugar.

4. Bake in very stow oven (250°) 30
minutes, or until firm but not bcown.
Remove carefully from foil to wire
racks; cooi completely.

22

Peppermint Bonbons

Shorrbread Roses

Bake at 350° for 12 minules.
Make: about 4 dozen cookies

2 cups sifted regular flour
Vz teaspoon baking powder
W teaspoon salt

Vz cup (I stick) butler or margarine
V^ cup sugar

1 egg

1 tquare unsweetened chocolate,
melted

1 leaspaon vanilla

Peppermint Glaie (recipe follows)

1. Siii flour, bakiag powdef, and salt
onto waxed paper.

2. Oeam butier or margarine with
sugar until fiuffy-iight in a large
bowl; beat in egg, chocolace, and
vanilla. Scir in flour mixture, half
at a time, blending well to make a
stiff dough.

3. Roll dough, a rounded leaspoonfol
at a lime, into balls between palms
of hands; place, 1 inth apart, on
lightJj' greased large cooky sheets.

4. Bake in moderate oven (350°) 12
minute:, or until firm. Remove from
cooky sheets to wire racks; let cooi
completely.

5. When ready id frost cookies, place
about an inch apart on wire racks
set on waxed paper or foil. Spoon
Peppermint Glaze over cookies to
cover completely; let set slightly.
Scrape any frosting that drips onto
paper back into bowl; stir well.
Spoon another layer over cookies to
make a chick coating; lei stand until
firm. Trim with holly leaves and
berries, using decorating frostings in
pressurized cans or plastic tubes, if
you wish.

PEPPERMINT GLAZE— Combine 3
cups sifted lOX (confectioners pow-
dered ) sugar, 3 tablespoons water, ^
teaspoon peppermint extract, and '4
teaspoon red food coloring in a medium.
size bowl; beat until smooth. (Frosting
will be thin enough to pour from a
spoon. If it gets too thick while frost-
ing ctjokics, add a few drops water and
beat again until smooth.) Makes about
1 cup.

Bake at 325° for 20 mTnutes.
Mokes obou! 5 dozen cookiet

1 cup (2 slicks) butter or margarine
Vi cup very fine granulated sugar
'i teaspoon anise extract
2U cups lifted regular flour
Pink decorating sugar
Tiny yellow candies

1. Cream butter or margarine with
granulated sugar until fluffy-light in
a large bowl; beat in anise extract.

2. Stir in flour, one third at a time,
blending well ro make a stiS dough.
Knead 10 to !5 minutes, or until
smooth. Chill several hours, or over-
night, until firm enough lo handle,

3. Roll or pat out dough, one quarter
at a time, 1.4 inch thick, oo a lightly
floured pastry cloth or board. Cut
into small rounds with a 1 '/i-inch
scalloped cutter. Place, 1 indi apart,
on large cooky sheets. Reroll and
cut out all trimmings.

4. Sprinkle cookies with pink sugar;
place a yellow candy in center of
each.

5. Bake in slow oven (325°) 20 min-
utes, or until firm but not brown.
Remove from cooky sheets to wire
racks; let cool completely.

Fruit Sprit^

Etake at 375° for 10 minules.

Mokes about 10 dozen cookies

4\i cups sifted regular flour
I teaspoon baking powder
Dash of salt

11^ cups (3 sticks) butter or margarine
1 cup sugar

1 egg

2 toblespoons thawed froxen con-

centrate for pineapple-orange

juice
Silver decorating candies
Red and green decorating sugars

1. Sift flour, baking powder, and salt
onro waxed paper.

2. Cream butter or margarine with
sugar until fiufiy-lighi in a large
bowl; beat in egg and pineapple-
orange juice.

3. Stir in flour mixture, a quarter at a
time, blending well EO make a stifi
dough.

4. Fit rosette, tree, or animal plate or
disk onto cooky press; fill with
dough. Press out, 1 inch apart, onto
large cooky sheets. Decorate with
silver candies or sprinkle with deco-
rating sugars.

5. Bake in moderate oven (375°) 10
minutes, or until firm but nor brown.
Remove from cooky sheets to wire
racks; cool completely.

Tangerine Snowballs ^^^

Makes about 3'/i-dozen cookies

1 pockage (10 ounces) shortbread

cookies, crushed
1 cup cooky coconut flakes
M cup sifted lOX (confectioners

powdered) sugar (for cookies)
Vi cup thawed frozen concentrate for
tangerine juice
Sifted 10X {confectioners pow-
dered) sugar [for coaling)

1. Mix cooky crumbs, coconut, and the
?4 cup lOX sugar in a medium-siie
bowl.

2. Stir in tangerine juice until well
blended.

3. Roll mixture, a teaspoonful at a
time, into balls between palms of
hands; roll each in lOX sugar in a
pie plate to coat generously.

Date Aaordiun,^

Bake at 350° tor 25 minutes.
Mokes about 6 dozen cookies

Vi cup sifted regulor flour

Vi teaspoon baking powder

Va teaspoon salt

3 eggs

1 cup sugar (for dough)

2 tablespoons orange juice

I package (8 ounces) pitied dale*,

chopped
1 cup chopped pecans
'/« cup chopped candied orange peet
Sugar (for coating)
Canned or refrigerated ready-lo-

ipread vanrlla frosting
Green decorating gel in plastic tube

1. Sift flour, baking powder, and salt
onto waxed paper.

2. Beat eggs until foamy-light in a
large bowl; slowly beat in the 1 cup

23

sugar; contioue beaciog until mix-
rare is fluffy-thick. Stir in orange
juice.

3. Void in flour mixture, dates, pecans,
and ocaQge peel. Spread evenly in a
greased baking pan, 13 k 9 x 2.

4. Bake ia moderate oven (550") 25
niinuccs, or until golden and top
springs back when lightly pressed
with fingertip. Cool in pan on a
wire rack 15 minutes,

5. Cut lengthwise into 9 strips and
crosswise into 8 lo make 72 pieces,
about 1 X IVS. Roll each in sugar
in a pie plate to coat generously.
(Cookies ite soft and will toll into
a log.)

6. Top each with an accordion -shape
tibboQ of vanilla frosting pressed
through a pastry tube, then covet
frosting with green decorating gel.
Let stand on wire racks until frost-
ing is Arm.

Almond Wreaths _^__

Boke at 300° for 20 minules.
Makes about 5 dozen cookies

2 cant (5 ounces each) whole

blanched Dlmondi
2 cupi sifted regular flour
1 cup (2 ilicks) butter or margarine

1 cup 1 0X (confectioners powdered)

sugar

2 (ablespDons lemon juice

Red antf green candied cherries

!. Chop or grind almonds very fine;
mix with flour in a medium -size
bowl.

2. Cream butier ot margarine with lOX
sugar until dufy-lighi in a large
bowl; beat in lemon juice.

5. Stir in flout mixture, a third at a
time, blending well to make a so£c
dough. Chill several hours, or over-
night, until hrm enough to handle.

4. Roll dough, a heaping teaspoonful
at a time, into balls betA'een palms
of hands. Place, 2 inches apart, on
latge cooky sheets.

5. Flamn each ball to a 2-inch round
with palm of hand; press a bole in
center with tip of woo den -spoon
handle. Decorate each with half a
red cherry and slivers of green
cherry.

6. Bake in slow oveti ( 500° 1 20 min-
utes, or until firm but not brown.

Remove carefully from cooky sheets
to wire tacks; cool completely.

Cutout Famasies ^^

Bake at 350° For 8 minutes.

Mokes about 4 dozen 4'inch cutouts

4 cups sifted regular flour

4 teaspoons baking powder

Vi teaspoon salt

h cup buller or margarine

V) cup firmly packed light brown

sugar
ii cup light molasses
1 egg
I leospoon vanilla

Ornamental Frosting Irecipe follows)
1 envelope (I ounce} liquid
unsweetened chocolate
Yellow, red and green food
colorings

1. Sift flour, baking powder, and salt
onto waxed paper.

2. Cream butter or margarine with
brown sugar until flufiy-lighc in a
medium-size bowl; beat in molasses,
egg, and vanilla

3. Stir in flout mixture, a third at a
time, blending well to make a stiff
dough. Chill several hours, ot over-
night, until firm enough to roll.

4. Roll out dough, one quarter at a
time, Va inch thick, on a lightly
flouted pastry cloth or board; cut
into animal, flower, ornament, or
other fancy shapes with a flouted
cooky cutter, or cut around your
own cardboard patterns with a sharp
knife. Place, 1 inch apart, on greased
large cooky sheets.

5. Bake in moderate oven (350°) 8
minutes, or until firm but not brown.
Remove ftora cooky sheets to wire
racks; cool completely.

6. Make Ornamental Frosting. Stir in
chocolate, or tint yellow, pink, or
gteen with food colorings; frost and
decorate cookies, following pictured
ideas.

Ornamentai Frostiog

Mokes obout Vt cup

H teaspoon vanilla
P/i cups sifted 10X (confectioners
powdered) sugar

Beat egg white, cream of lariac, and
vanilla until foamy in a small bowl;
slowly beat in lOX sugar uiscil frostiog
stands in hem peaks and is stiff enough
to hold a sharp line when cut through
with a knife. Store any leftover ftosi-
ing in a tightly coveted jar in the
refrigerator for another day's baking.

Candy Canes

Bake at 330° for 12 minutes.
Mokes IVj dozen 4-mch cookies

2 cups sifted regular flour
'A teaspoon baking soda
Va teaspoon soil
ft cup butter or margarine
Vi cup sugar

1 whole egg

1 egg yolk

1 teaspoon vanilla

Ornamental Frosting ftee obovej
Red food coloring

1. Sift flour, soda, and salt onto waxed
paper.

2. Cream butter or margarine with
sugar until fluffy-light in a latge
bowl; beat in egg, egg yolk, and
vanilla. Stir in flour mixture, half
at a lime, blending well to make a
siifi dough.

3. Roll out dough, an eighth at a time,
on a lightly floured pastry doth or
board with palms of hands to a log
about as (hick as a pencil. Cut into
5-inch lengths. Place, I inch apart,
on lightly greased latge cooky sheets.
Curve one end of each to resemble a
cane,

4. Bake in moderate oven (350°) 12
minutes, or until firm and lightly
golden. Remove from cooky sheets
to wire racks; cool completely.

5. Frost canes with part of the Oraa-
raenial Frojiing. Stir a few drops red
food coloring into remaining frost-
ing to tint deep pink; press through
a cake-decorating set onto frosted
canes to form stripes. Let stand on
wire racks until frosting is firm.

I egg white
H teaspoon Cream of tartar

"24

Sesame Wafers

Bake ol 350° for 10 minulei.
Moket 8 dozen imall eoakiet

2 cups sifted regular flour

'A teaspoon boking toda

Vi teaspon sail

I cup (2 sticks) butter or margarine

I cup sugar

I egg

1 lea*poon vanilto

2 packages {about 2 ounces each)

EBsaine seeds (about '. i cup)

1. Sift flour, soda, and sale onto waxed
papcE.

2. Cream butter or margarine with
sugar until fiuffy-light in a large
bowl; beat in egg atid vanilla.

3. Stir in flout mixcure, half at a time,
blending well to make a soft dough.
Chill several hours, or overnight,
until firm enough to handle.

4. Roll dough, a teaspoonful at a time,
into balls between palms of bands,
[ben roll in sesame seeds in a pie
plate to coat lightly. Place, 2 inches
apart, on lightly greased large cooky
sheets.

5. Bake in moderate oven (350°) 10
minutes, or until delicately golden.
Remove from cooky sheets to wire
racks: cool completely.

(1) Candy Cane (2) Tangerine Snowball (3) Orange
fleil (4) Robin's Nests (5) Almond Wreath (6) Cutout
Fantasies (7) JoHy Snowmon (8) Fruit Spriti (9) Pep-
permint Bonbon (10) Date Accordion (1 1) Shortbread
Rose (12) Sesame Wofer (13) Meringue Star and Kiss

25

ARtSTOCRATIC

EUROPEAN

PASTRIES

IfKiec

tien you plan the food for a holiday
party, you may want to include some of the famous
sweets of Europe, something delicious your guests
won't get at everyone else's house. Some European
pastries will cail for skill and artistry on your part.
See the exquisite Petits Fours, opposite, and the
Cherry Strudel — recipe on page I4. There are no
short cuts to making these, and they show it. The
Noel Gateau below, made with apricot preserves
and chestnut puree, will testify to your baking
ability, as will the English Trifle, the Italian Panet-
tone, and the Buche de Noel, or classic French
Yule log. The Dutch Christmas Cookies below,
though simple to make, taste of brown sugar, al-
monds, and spices, and look Old World charming.
Recipes for European pastries follow.

rr

^-»

PASTRiES

1 1 1 1 1 1 1 1 1

oooooo
oooooo

M

Petits Fours

Bake ot 350° for 30 minutes.
Makes 6% dwen liny loltei

2V* cups tided cake flour
VA cupt sugar
3 taaipoont baking powdar

1 teaspoon lair

2 eggi, separated
H cup salad oil

I cup milk

I teaspoon vanilla

Apricot Glaze [rec/pe follows)
Fondont Frosting (recipe follows)
Buttar Cream Decorating Frosting
[feeipe follows)

1. Grease a jelly-roll pan, 15 x 10 s 1;
line bonom with waxed paper;
grease paper.

2. Sift cake flour, 1 cup of the sugax,
b^ing powder, and salt into a large
bowL

3- Beat egg whites uniil foamy- white
and double in volume in a medium-
size bowl; sprinkle in remaining V^
cup sugar, 1 tablespoon at a time,
beating all the time unril meringue
forms soft peaks.

4. Blend salad oil and V^ cup of the
milk into Hour mixture, then beat 2
minutes wich mixer at medium
speed, or 150 strokes by hand. Stir

in egg yolks, remaining Vz cup milk,
and vanilla; heat 1 minute at me-
dium speed, or !00 strokes by
hand. Fold in meringue until no
streaks of white remain. Pour into
prepared pan.

5. Bake in moderate oven (350°) 30
minutes, or until top of cake springs
back when lightly pressed with
fingertip.

6, Cool in pan on a wire rack 5 min-
utes; loosen around edges with a
knife; invert onto a large rack or
clean towel; peel off waxed paper;
cool cake completely. Wrap tightly
in foil or transparenr wrap and
store.

7. When ready to frost and decorate,
unwrap cake and place on a cutting
board; trim crusts. Cut cake into 36
diamonds, IQ squares, 20 rectangles,
and 12 IVi" rounds, toIEowing dia-
gram above.

8, Prepare AprICOT GlazE and glaze
cakes. Allow at least 3 hours for
glaze to dr)'.

9- Prepare frosting and frost cakes.
Allow at least 6 hours for the two
coats of frosUDg to dry.

Apricot Glaze

Mokes enough to glozs 6'/] dozen tiny

cokes

1 j'ar (12 ounces) apricot preserves
1 cup sugar
1 cup water

1. Heat apricot preserves, stictiiig con-
stantly, until melted in a small
saucepan; remove from heat. Press
through a sieve into a small bowl, or
blend until smooth ia blender.

2. Combine sugar and water in sauce-
pan; heat, stirring several times, to
boiling, then cook, without stirring,
to 230° on a candy thermometer.

(A small amoimt of syrup will spin
a 2-inch thread when dropped from
a spoon. J Stir syrup into sieved pre-
serves.

3. Holding cakes, one at a time, ott a
fork over bowl, spoon on glaze to
cover completely.

4. Place cakes on wire racks set over
waxed paper or foil; let stand 3
hours, or until sticky but firm.

FondaQt Frosting

Mokes enough to frost 6'/<i dozen liny
cokes

3 cups granulated sugar
'A teaspoon cream of tartar
tVi cups water
1 package (1 pound) sifted lOX

(confectioners powdered) sugar
(about AVi cups)
V* teaspoon salt
) teaspoon vanilla
'/i teaspoon almond exlrocl
'/i teaspoon lemon entraet
Yellow food coloring
Few drops peppermint extract
Red food coloring

1. Combine granulated sugar, cream of
tartar, and water in a large saucepan;
heat slowly, stirring constantly, until
sugar dissolves, then cook, without
stirring, to 226° on a candy ther-
mometer; remove from heat,

2. Cool to 125°, then gradually beat in
I OX sugar, salt, and vanilla until
smooth and thick. (It will take from
4 to 4 ','2 cups of sugar.) Measure
IV3 cups into a second bowl; set
remaining aside for Step 5.

3. Again holding glazed cakes, one at a
time on a fork over bowl, spoon or
the first layer of frosting to cover
completely.

4. Use a wooden pick to slide each cake
onto a rack set over waxed paper or

28

foil; scrape any frosting that drips
OQto paper or foil back into bowl.
Let calces stand 2 hours, or until
frosting is firm.

5. Wheo ready to add final coal of
frosting, divide remaining frosting
into three custard cups; stir almond
extract into one cup; stir lemon ex-
tract and a few drops of food color-
ing to tint frosting pale yellow into
the second cup; stir a few drops pep-
permint extract and red food color-
ing to tint frosting pale pink into the
third cup.

6. Working with a third of the frosted
cakes, hold, ooe at a time, on a fork
over almond- frosting cup; spoon
frf)sting, the same as for vanilla coal-
ing, over cakes to cover tops and
sides completely. (If frosting gets
too thick to spoon, slir in a drop or
two of hot water.)

7. Repeat Step 6 with remaining plain
frosted cakes, coveting half of them
with lemon frosting and the remain-
ing half with peppermint frosting.
Let stand 4 hours, or until frosting
is completely dry,

8. Prepare decorating frosting and deco-
rate these dainty confections as
simply or elaborately as you wish.

Butter Cream
Decorating Frosting

Makes enough lo decorate 61^ dozen
liny cokes

K cup (1 ilick) butter or margaritte
3!4 cups sifted 10X (confectioners
powdered) sugar
1 egg white

Red, yellow, and green food color-
ings

1, Cream butter or margarine in a
medium- size bowl; beat in lOX

sugar gradually and egg white until
frosting is creamy -smtwih. Divide
into 4 small bowls.

2. Leave one white, and lint each of the
others with a drop or two of food
colorings to make pink, yellow, and
green.

3. Fill a cake- decorating set with frost-
ing, one color at a time; fit with slat,
leaf, flower, rosette, or plain tip, fol-
lowing manufacturer's diteaions, and
decorate cakes with the designs of
your choice.

Noel Gateau

Bake at 325° foi 25 la 35 minutes.
Makes 6 to 8 servings

H cup (1 slick] butter or margarine

'A cup sugar

2 large eggs

1 cup self-rising flour

1 teaspoon baking powder

^/i cup apricot preserves

I tablespoon water

VS cup sliced blanched almonds

>4 cup chestnut puree

'A cup creom for whipping

1. Preheat oven to 325°. Line two 8"
layer cake pans with waxed paper
and brush with a little oil.

2. Place butier, sugar, eggs, flour, and
baking powder in a large mixing
bowl. Beat with a wooden spoon.
Pour into two layer cake pans. Level
the surface of each with a knife if
necessary. Bake for 25 to 35 minutes.
When just firm to the touch, put on
a wire tray to cool.

3. To make the apricot glaze, place the
preserves and water in a small sauce-
pan and heat uniil melted. Cool.
Brown the almonds lightly in the
oven.

4. Spread most of the chestnut puree on
one sponge cake 1 save about 1

labiespoooful). Place the other
sponge cake on top and press down
lightly. Brush the sides of the cake
Ughily with some of the apricot
glaze. Place the nuts on a shallow
plate and roll cake in them to coat
sides. Spread remaining apricot glaze
on top of the cake with a spatula.
5. Whip cream until it stands in peaks.
Fold in the test of the chestnut puree.
Place this in a pastry bag with a star
tube and pipe rosettes around the
top of the cake.

Dutch Christmas Coot:ies

Bake ot 350° for 10 lo 15 minutes.
Makei 2 deien cookies

Va cup (\\A Slick) butter or margarine

Vi cup brown sugar, firmly packed
2 cups cake flour, sifted

Vk teaspoon salt

'A teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
I teaspoon Hnd of lemon, finely
grated
1H cup sliced olmonds

Vi cup crushed shortbreod cookiet

1. Preheat oven to 350°. Cream the but-
ter and sugar together until light
and fluffy. Sift the flour, sail, and
spices into the cteamed mixture. Add
lemon rind, almonds, and cookies.
Knead until stiff. Place on a plate,
cover with waxed paper, and chiU
for 20 minutes.

2. Roll oui to i-a" thick on a lightly
flouted board. Cut into siar shapes
and other Christmas shapes, {If you
wish, lightly press chopped glace
cfierries into dough.)

3. Place cookies on a buttered cookie
sheet and bake for 10 to 15 minutes.

4. When baked, place cookies on a
wire rack to cool. Sprinkle with
sugar and store in an airtight tin.

29

PASTRIES

Panettone

{Fr/fii Bread jwir. Ujty )

Bake a» 350° for 45 minulM.
Moke) 1 targe 8-inch round loaf

Vi cup milk

K cup granulated sugar
1 teospoon salt
10 tablespoons (1''^ slicks) butter or
margarine

1 envelope active dry v^ast
OR: T cake compressed yeast

Va tup very warm water

2 eggs

2 egg yolks
4'/i cups sifted regular flour
I tablespoon grated lemon rind
I cup golden raisins
I container (4 ounces) candied cit-
ron, chapped
Vi cup pine nuts (pignollas)

lOX (confectioners powdered)
sugar

1. Combine milk, graaulated sugar,
salt, and 8 iabI«pooiis ( 1 stick ) of
the butter or margarine in a small
saucepan. Heat slowly, stirring con-
stantly, just until butter melts; cool
to lukewarm.

2. Sprinkle or crumble yeast into very
warm water in a large bowl. (Very
warm water should feel comfortably
warm when dropped on wnsi. ) Stir
until yeast dissolves, then beat in
cooled milk mixture, eggs, and egg
yolks.

3. Beat in 2 cups of the flour until
smooth; stir in lemon rind, raisins,
citron, and nuts, Stit in 2 cups more
flour to make a soft sticky dough,

4. Turn out onto a lightly floured pastry
cloth or board; knead until smooth
and elastic, adding only enough extra
flour to keep dough from sticking.
Place in a greased large bowl; turn
to coat all over with shortening;
cover with a towel. Let rise in a

warm place, away from draft, IVi
hours, or until double in bulk.

5. While dough rises, grease an 3-inch
round layer-cake pan. Measure a strip
of foil long enough to hi around
pan with a 2-inch overlap; fold in
quarters lengthwise. Place around in-
side edge of pan; hold in place with
a paper clip. (Foil will make a col-
lar 11, 2 inches above edge of pan.)

6. Punch dough down and knead in
bowl several times; shape into a ball.
Press into prepared pan; cover. Let
rise again in a warm place, away
ftom draft, 1 1/2 hours, ot until
double in bulk. Lightly cut a shallow
cross in top of dough with a sharp
knife.

7. Melt remaining 2 tablespoons butter
or margarine in a small saucepan.
Brush part over dough.

8. Bake in moderate oven (350") 20
minutes; brush with remaining
melted butter or margarine. Bake 23
minutes longer, or until loaf gives a
hollow sound when tapped. Remove
from pan to a wire rack. Sprinkle
top with lOX sugar. Shce into
wedges; serve warm or cold.

English Trifle

Makes )I servings

16 thin slices pound cake

^/i cup apricot jam

1 teaspoon sherry eKtroel

1 teaspoon rum extroci
\ cup orange iuice

4 cups (3 pints) strawberries,

woshed, hulled, and sliced

4 eggs

V* cup granulated sugar

2 cups milk

2 teaspoons vanilla

2 cups cream for whipping

Vi cup 10X (confectioners powdered)
sugar

12 crisp mocaroon cookies

1. Spread 8 slices of the pound cake
with apricot jam; put together, sand-
wich style, with remaining 8 slices;
cut each crosswise into 3 strips. Ar-
range around side and bottom of a
large shallow glass bowl.

2. Stir sherry and rum extracts into
orange juice in a I -cup measure;
drizzle over cake,

3. Save about V2 cup of the sliced
strawberries for garnish in Step 6,
then spoon remaining over cake;
cover; chill.

4. Beat eggs shghily with granulated
sugar and milk in top of a small
double boiler, CtK>k, stirring con-
stantly, over simmering, not boiling,
water, 15 minutes, or until custard
thickens slightly and coats a metal
spoon. Strain into a medium-size
bowl; stir in 1 teaspoon of the
vanilla; cover; chill.

5. When ready to put dessert together,
beat cream with lOX sugar and re-
maining 1 teaspoon vanilla until stiff
in a medium-size bowl,

6. Pour chilled custard over cake and
berries; stand macaroons around edge
of bowl. Spoon whipped cream in
mounds over custard. Pile saved
SI raw berries in center and sprinkle
with toasted slivered almonds, if
you wish.

Hote — Trifle can be made up several
hours ahead and kept chilled until
serving time. For fruit variety, try it
also with sliced peaches or pears or
pitted halved apricots.

30

-^i*tv.

BUCHE DE NQEL

i-....;!L- de .\«-i

Bake at 375° lor 12 to IS minutei.
Mokes 12 servings

1 cup sifted coke flour
Vi cup cocoa powder
1 teaspoon baking powder
''4 teaspoon sail
3 eggs

I cup granulated tugor
Vi cup water
1 feotpoon vonitla

10X (confectioners powdered)

sugar
Coffee Cream Filling (recipe FoJfowi)
Chocolcile Butter Frosting (rec/pe
follows)

1. Grease a jelly-roll pan, 15 x lOx 1;
line with waxed paper cut 1/2 itich
smaller than pan; grease paper.
'2. Sift flour, cocoa, baking powder, and
sail onto waxed paper.

3- Beat eggs until thick and creamy In
a medium-size bowl; beat iti granu-
lated sugar, ! tablespoon at a time,
beating all the time until mixture is
very thick. Stir in watet and vanilla;
fold in tlout mixture. Spread batter
evenly la prepared pan.

4. Bake in moderate oven (375°) 12
to 15 minutes, or until center
springs back when lightly pressed
with fingertip,

5. Cut around cake about VS Jnch from
edge of pan with a sharp knife; in-
vert pan onto a clean towei dusted
with I OX sugar; peel off waxed
paper. Starting ai a long side, roll
up cake, jelly-roll fashion; wrap in
towel; cool completely on a wire
tack.

6. Unroll cake carefully; spread with
Coffee Cream Filling; reroU. Place
on a serving plate.

7. Cut a Vi -inch- thick slice from one
end of cake roll; remove inner coil
and reshape tightly to form a "knot"
on a log; t'rtwt with a bit of Choco-
late Butler Frosting. Frost cake roll
with remaining frosting; draw the
tines of a fork lengthwise through
frosting to resemble "bark"; press
"knot" onto side. Sprinkle ends of
roll with chopped pistachio nuts,
dust top with lOX sugar.

8. Chill until serving time. Cut cross-
wise iaco thick siices.

COFFEE CREAM FILLING — Combine

1 cup cream tor whipping, 1 tablespoon
instant coffee, and Vi cup sifted lOX
(confectioners powdered) sugar in a
medium-size bowl; beat until stifi.

CHOCOLATE BUTTER FROSTING
— Melt 4 tablespoons {Vi stick) butter
or margarine and 2 squares unsweet-
ened chocolate in the top of a double
boiler over hot, not boiling, water; coo!
slightly. Combine 2 cups sifted I OX
(confectioners powdered) sugar, H
cup milk, and Vi leasptwn vanilla in a
medium-siw bowJ; slowly beat in
chocolate mixture until frosting is
smooth and easy to spread.

31

EXOTIC COFFEE DRINKS

With tlic exception of the Orientals, ilurc
arc vimiiilly no jicople on fanli «'hu don't lovt
coffee. The Utins add choiol.uc lo it. the Irish
add whiskej', rhc middle and southern T-uropcans
add spices and whipped cream, aod rht l^rt-nch put
brandy in it and then set fire to it. Wc drink it
hot. iifd. \vt-;»k. strong, all d,iy lonj:. .ind in mugs.

paper cups, coffee cups, and in beautiful dctni-
tJsses. Cife Druioi. below, has spicts. brandy,
und .\ sti^lic oranije fl.ivor. It's for your best holi-
day dinner party, tiamcd and servt-d after a simple
dessert or pctlinps in plaic o( dcssctt. The recipes
for It and for a sampling of other peoples' coffee
drinks art below

Cafe Brulof

Mokei a servings, oboul W cup eoch

5 lumps (ugar
1 cup brandy

1 quart very ilrong hot coffee
1 stick cinnamon

6 cloves

1 piece vanilla bean
3 pieces orange rind

1. Soak a sugar lump in brandy, te-
move, and set aside. Add remaining
A sugar lumps lo brandy.

2. Pour coffee into chafing dish or metal
bowl witb a flame underneatb it.
Add cinnamon, cloves, vanilla bean,
and orange rind. Stir together. Add
brandy.

3. Place the brandy-soaked lump of
sugar on a. serving ladle and ignite.
Add, flaming, to the Cafe Bruloi
and serve immediately.

Cognackaffe

Makes 12 seivings, abcul ^h cup each

6 eggs, chilled

Grated peel of 1 lemon
K cup sugar

3 cupi cold strong coffee beverage
H cup brandy or cognac

1. Beat eg^ and lemon peel until lighr
and fluffy. Add sugar gradually and
continue lo beat until thick.

2. Stir in coffee slowly, then add brandy.
Serve in chilled glasses.

Irish Coffee

Makes 8 servings, about 1 cup each.
Serve in Irish toffee goblets oi in mugs

fl teaspoons sugar

6 cups strong hot coffee

8 jiggers Irish whiskey

S tablespoons whipped cream

1. Heat each goblet ot mug by putting
ft metal spoon in the empty goblet

and pouting hot water onto the
spoon and then into the goblet.
Pour out water.

2. Put a teaspoon of sugar in each gob-
ki. Add enough coffee to dissolve
the sugar; srir. Add a jigger of Irish
whiskey to each goblec, then fill gob-
let to within an inch of the btim
with more coffee.

3. Slide each spoonful of whipped
cream over the back of a teaspoon
held over each goblet of coffee. Do
not stir. Serve at once.

Cafe Mexicano

Mokes 4 servings, about 'fi cup eoch

4 teaspoons chocolate syrup

^A cup heavy cream

Vt teaspoon cinnamon (for lopping)

V* teaspoon nutmeg

1 tablespoon sugar

Vi teaspoon cinnomon (for coffee)
VA cups strong hot coffee

1. Put 1 teaspoon chocolate syrup into
each of 4 small cups.

2. Combine heavy cream with L^ tea-
spoon cinnamon, nutmeg, and sugar.
Whip until stiff.

3. Stir Vi teaspoon cinnamon into cof-
fee. Pour into cups and stir to
blend wiih syrup. Top with spiced
whipped cream.

Mediterranean CofiFee

Makes 12 servings, about V% cup each

2 quarts strong hot coffee
Va cup chocolate syrup

'/) cup sugar

4 cinnamon sticks, eoch about 3"
long
11^ leospooni whole cloves
Yi teaspoon anise flavoring
Peel of I oronge, in strips
Peel of 1 lemon, in strips
Whipped creotn

1. Combine coffee, chocolate synip,

sugar, cinnamon, cloves, and anise in
a deep chafing dish ot a large carafe
with a flame underneath It. Steep
over very low heat for 15 minutes
(do not boil).
2, Serve in demiiasse cups or small
mugs with a twist of lemon peel, a
twist of orange peel, and a spoonful
of whipped cream in each.

Spiced Coffee Vienna

Makes 6 servings, obout Vi cup each

3 cups extra-strong hot coffee

3 cinnamon slicks

4 whole cloves

4 ollspice berries

Softly whipped cream

Nutmeg

Sugar

1. Pour coffee into chafing dish with a
flame underneath it. Add cinnamon
sticks, doves, and allspice berries.
Steep ovei very low heat for 10 to
15 minutes, Stiaio,

2. Pour into wine glasses and top with
softly whipped cream. Sprinkle with
nutmeg and serve with sugar.

Brazilian Coffee

Makes S to 6 servings, about I cup each

2 squores (3 oi.) unsweetened choco-

late

3 tablespoons sugar

1 cup strong hot coffee

3 cups milk

1 quart coffee ice cream

1. Melt chocolate in double boiler. Add
sugar and blend in. Stir hot coffee in
slowly.

2. Scald milk. Add to coffee mixture;
simmer 10 minures. Remove from
hear. When cool, beat with rotary
egg beater until frothy; chill thor-
oughly.

3. Serve in tall glasses with large
scoops of coffee ice creiun.

32